I’d quite happily eat granola any time of the day (indeed, I’ve been known to enjoy a bowl of Frosties or Shreddies as dessert!) That said, some of the shop bought varieties are so sugar-laden that you might as well eat a sticky toffee pudding for breakfast (and don’t think I haven’t considered it!) I’ve made my own homemade version for a while now and can eat this with a near clear conscience, knowing that it’s free of refined sugars and unnecessary salt. That’s not to say that I don’t still enjoy a cheeky bowlful later in the day, of course!Print this Recipe
- 2 ounces / 55g coconut oil
- 3 ounces / 85g honey
- 2 tablespoons of date syrup
- 1 teaspoon of vanilla essence
- 14 ounces / 400g oats
- 4¼ ounces /120g flaked almonds
- 2½ ounces / 75g sunflower seeds
- 2½ ounces / 75g dessicated coconut
- 1 teaspoon of cinnamon
- 5¼ ounces / 150g raisins
Preheat the oven to 150°C (130°C fan) / 302°F (266ºF fan).
Line a very large low sided baking tray with parchment.
Put the oil, honey, date syrup and vanilla into a small saucepan and heat until the oil has dissolved and everything is combined.
Meanwhile, put the oats, almonds, sunflower seeds, coconut and cinnamon into a large bowl and mix.
Add the melted oil to the oat mix and combine with a large wooden spoon (see Tips below).
Spread evenly over your baking tray and bake in the oven for 15 minutes.
Add the raisins and mix thoroughly, spreading out to an even layer again (tot that I should have to say this, but mix with the spoon rather than gloves this time because the oats will be very hot!).
Bake for another 10 minutes or until starting to turn a nice golden colour. Times may vary dependent upon the size of your tray and how thin your layer of granola.
Remove and allow to cool before storing in an airtight container.
I find it easier to mix the oats and melted oil by hand using a pair of latex gloves.
The name Granola was a registered trademark in the USA in the late 19th century for foods consisting of whole grain products which had been crumbled and baked to a crisp. This distinguished it from that other contemporary breakfast food, muesli, which was not baked or sweetened. The trademark is now only legally in force in Australia and New Zealand where it is owned by the Australian Health & Nutrition Association’s Sanitarium Health Food Company (in Australia) and Australasian Conference Association Limited (in New Zealand).Print this Recipe